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Monday, June 21, 2010

Raspberry and White Chocolate Ice Cream

From the kitchen of One Perfect Bite...If you love white chocolate I suspect you'll like this ice cream. If you don't care for it, know that I am numbered in your ranks and have worked the recipe in such a way that it can be used to make something a bit more restrained. If you omit chocolate from the ingredient list, you have the makings for a really lovely French vanilla cream. With or without the chocolate, this is an extraordinarily rich ice cream and you'll probably enjoy it more if it is served in small portions. Too much of it becomes cloying and sets me to dreaming of my favorite ice milk recipe that we featured here over a year ago. I have really simple tastes in desserts and were it not for the raspberry streaks, I wouldn't bother with this. My family, however, loves it, so, I'll be making it, grousing sotto voce, for years to come. Here's the recipe for those of you who love white chocolate and don't mind my grousing. Raspberry and White Chocolate Ice Cream...from the kitchen of One Perfect Bite, a Cuisinart recipe adaptionIngredients:Ice Cream1-1/2 cups whole milk1-1/2 cups heavy cream3/4 cup granulated sugar2 large eggs1 large egg yolk1-1/2 teaspoon vanilla extract8 ounces white chocolate morselsRaspberry Puree1-1/2 cups (6-oz.) fresh raspberries1 tablespoon granulated sugar

Directions:1) To prepare ice cream: Combine whole milk and heavy cream in a medium pan set over moderate heat. Bring to a boil and pour into bowl containing white chocolate, stirring until smooth. Combine sugar, whole eggs, and egg yolk in a medium bowl; beat with a hand mixer until thickened like mayonnaise. Stir in vanilla extract. Beat 1 cup of the hot cream into the egg mixture. Mix in remainder of chocolate cream mixture. Transfer to a medium saucepan and cook mixture over low heat, stirring constantly, until mixture begins to thicken and coats back of a spoon.Transfer mixture to a bowl. Cover with plastic wrap and refrigerate until completely cooled.2) To prepare raspberry puree: Combine raspberries and sugar in bowl of a food processor or blender. Process until smooth. Strain seeds from raspberry puree. Cover and refrigerate.3) To make ice cream: Pour chilled ice cream mixture into freezer bowl and mix until thickened, about 25 to 30 minutes. Spread 1/3 of mixture into a shallow pan. Cover with half of raspberry mixture. Add another 1/3 of ice cream and top with remainder of raspberry puree. Top with last of ice cream mixture. Return to freezer and chill until firm, about 1 to 2 hours. Yield: 8 (1/2-cup) servings.

I for one happen to really enjoy white chocolate. Some is overly sweet but there are some delicious varieties out there for this non-chocolate. That being said, I would really enjoy this ice cream with or without.

Summer Solstice is today, but here's an astronomical factoid if you need another reason to celebrate the warmer weather. Summer solstice is the longest day of the year, and also marks the point where Earth is furthest from the sun. But, because of inertia, July 4-5 are typically the "slowest" days of the year: the days in which Earth's orbital speed is the slowest. That's why everyone is so laid back in the summer!

I have been visiting your blog for months now and have never commented...but I could not let this one go by. I LOVE white chocolate AND I LOVE raspberry... this ice cream sounds fantastic! Can't wait to try it!http://jennsfoodjourney.blogspot.com

I normally don't like to deviate from homemade vanilla ice cream, but this does look pretty, and last Christmas I was persuaded to try (and completely converted to) cinnamon and nutmeg ice cream, so you can twist my arm for this one! I like thst you've tweaked it for something subtler...have a good week, Mary. From Emmalene x

While we don't like white chocolate, the rich French vanilla ice cream with raspberries is very appealing. And, at long last, we are having ice cream weather. As for grousing, I'll be doing that about the heat and humidity in the next few days!!

this recipe would b really great to surprise anyone.since i am graduating,for sure i will try this when i am celebrating it with my beloved family.thanks for this idea :) keep up your good work with lots of nice recipes ;) good day~

This is so lovely. I just love the prettiness of it. So creamy, pink-summery pretty - can't stand it! Want it! I would opt for the vanilla - I love chocolate but have always just been happily sated by vanilla ice cream

I'm very impressed with you making this when you don't want to eat it yourself. I think it sounds fantastic. Do you not need to beat the ice-cream half way through freezing? That's the bit I usually forget and I always end up with water crystals.

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